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Asparagus Salad
Asparagus Salad

1m read


Cold Asparagus Salad

by Aysegul Sanford









Total Time

15 min



To roast the asparagus:

  • 1 bunch asparagus spears rinsed and the woody ends cut
  • 2 teaspoons vegetable oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the lemon vinaigrette:

  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

For the salad:

  • 1 cup cherry tomatoes sliced
  • ½ cup radishes thinly sliced
  • 3 scallions stalks – chopped
  • ½ cup kalamata olives
  • ½ cup feta cheese optional
  • ½ cup basil leaves loosely packed and torn (optional)

Step by step


1. Preheat the oven to 425˚F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give the asparagus a mix making sure that all the spears are coated with the oil and seasoning.


2. Roast for 12 minutes or until the asparagus is cooked. Transfer onto a plate and let it cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.


3. While the asparagus is roasting make the lemon vinaigrette by mixing all of the ingredients in a mason jar.


4. To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.


5. Stir in the feta cheese and basil leaves. Give it a gentle toss.